Monday, January 11, 2010

This is one of those recipes that we totally forget about until the temperatures drop, and then it's all we can think about. We normally only eat sweets after dinner, but this bread makes a wonderful afternoon snack when served with honeyed cream cheese and a pot of tea. Yes, thanks to the chill in the air and frost on the ground, Anglophilia is alive and well in Texas.

Heat 1/2 cup water in the microwave until starts to simmer. Add a third of the figs to the water and leave to soften, about 10 minutes. Puree in food processor until smooth and thick.

Cream butter and sugar until light and fluffy. Add eggs one at a time and mix well each time. Scrape down a few times. Add dry ingredients and mix on low until just combined. Add sour cream and pureed fig and mix on low until just combined. Add chopped figs and walnuts.

Fill prepared pan and bang on your counter a few times to level. Bake until cooked through to center and top is springy, about 1 hour.

Perfect recipe! I am freezing in Dallas too! Plus I have a couple bags of figs in my pantry that need to be consumed!By the way, if interested, I am giving away some goodies I brought back with me from Lebanon, organic spices and grains.

I made this. No dried figs, so I used figs preserved in light syrup and frozen, well drained, and extra walnuts. Turned out very well. We ate it as dessert tonight. DH wants to toast it for breakfast tomorrow.